Olive & Hay - Food and Beverage Supervisor

Position Summary:
Supervises the Food and Beverage teams in assigned restaurant to ensure guests
receive the highest level of service and quality on a daily and consistent basis.
Position Rate - $27
Primary Responsibilities/Essential Functions:
1. Supervises subordinate lead personnel in the assigned restaurant or In Room
Dining. Carries out supervisory responsibilities in accordance with the
organization's policies and applicable laws. Responsibilities include interviewing
and training team members. Recommends applicants for selection. Plans,
assigns and directs work. Recommends performance ratings. Recommends
merit increases, promotions and reclassification. Determines work quality
expectations and sets deadlines.
2. Monitors day-to-day restaurant operations to ensure standards of product
presentation and service exceed guest expectations and meet or exceed
property standards. Takes or recommends corrective action as needed.
3. Works to achieve budgeted revenues, controls expenses and maximizes
profitability within assigned areas. Utilizes computer programs to analyze
forecasts, cost and revenue reports. Makes decisions and takes action based on
that information to maximize profitability. Ensures quality and portion control
while minimizing waste or loss of supplies to maintain profitability.
4. Ensures guests receive outstanding, consistent, exceptional service by
circulating through each dining area. Seeks opportunities to improve satisfaction
and immediately handles any guest concerns or complaints.
5. Ensures all dining, service and kitchen areas are clean and properly set up.
Maintains sufficient inventory of food, supplies and equipment and orders as
needed. Participates in weekly/monthly inventories. May prepare and submit
liquor and supply orders. Ensures equipment is properly maintained. Ensures
compliance with all food and beverage regulations.
Qualifications (relevant experience, education and training):
1. One to two years of increasingly responsible food and beverage experience in
hotel environment required. Prior supervisory experience desired.
2. Requires ability to lead others in the department by mentoring and providing
training that results in staff that meets/exceeds guest expectations and provides
a high level of guest satisfaction.
3. Ability to monitor labor as required by anticipating business activity while
ensuring that positions are staffed when and as needed and labor cost objectives
are met.
4. Requires ability to serve needs of guests through verbal face-to-face interactions.
Contacts sometimes contain confidential/sensitive information so requires ability
to use discretion. Must demonstrate positive attitude and professional
demeanor. Requires strong communication and interpersonal skills and
commitment to a high level of guest satisfaction.
5. Completes required training as scheduled.
6. Uses logic and reasoning to identify the strengths and weaknesses of alternative
solutions, conclusions or approaches to problems. Requires attention to detail.
Must be able to solve problems and remain calm and alert if dealing with difficult
guest, during busy activity periods or in an emergency situation.
7. Requires ability to learn and use POS computer systems used at the hotel.
8. Strong attention to detail and the ability to handle multiple tasks. Ability to solve
practical problems and deal with a variety of concrete variables in situations
where only limited standardization exists. Ability to interpret a variety of
instructions furnished in written, oral, diagram or schedule form.